If you missed bastrop's wonderfully weird diary about rock crushing last night, you missed a doozy!
It was the inspiration, of a sort, for my diary tonight.
Hop over the crushed rock Curlique de Kos and see what I mean.
Back in the good old, bad old days, when Trolls came a'callin' to the Great Orange Satan, we used to just pie them.
They would be mercilessly mocked, then ignored in favour of some really great pie recipes. I kinda miss that. On my old HP (Goddess, but I miss that 'puter!!) I still have stored some of the best pie recipes, ev-ah, along with some truly inspired snark!
So, tonight I thought I would challenge you all to share your best pie (or Pi) recipes.
In the spirit of the thing, I begin with a recipe from my sis. Here's hoping she sees it and decides to come give me hell for my abuse of her better nature and pie recipe. (I miss you, you cantankerous old bat!! smooch!)
CHEESECAKE PIE from cactusgal
1 1/4 C graham cracker crumbs (I bought box of g. crumbs and followed the recipe on the box)
1/4 C melted butter
Press into well buttered pie plate
Filling
Soften one 8oz package cream cheese. Beat until fluffy. Gradually blend in 1/2 C sugar, 1 Tablespoon lemon juice and 1/2 teaspoon vanilla.
Add 2 eggs, one at a time, beating after each. Pour filling into crust. Bake at 325 until set. (25-30 min.)
Combine 1C sour cream, 2 Tablespoons sugar, 1/2 teaspoon vanilla. Spoon over pie. Bake 10 minutes longer. Chill pie at least 2 hours.
Top with cherry pie filling, fresh strawberries, blueberries or chocolate sauce, if desired.
Not sure which box wine is appropriate with that one, but I'd go with a semi-sweet white....either sparkling or not, I'm easy.
Dunno how I got my playful paws on this one, but here it be:
Rigot Pie (HBO's The Sopranos)
Pie Crust:
This ricotta pie uses only a bottom crust, so you will have enough dough for a second pie.
3 cups all-purpose flour
! cup sugar
1 tsp salt
1 tsp baking powder
1 ! sticks unsalted butter (chilled)
3 large eggs
Filling:
This will make enough filling for 2 (two) 9-inch pies.
2 pounds ricotta cheese (drained) 2 cups heavy cream
2 cups sugar
2 tablespoons cornstarch
1 tablespoon plus 1 teaspoon pure vanilla extract
6 large eggs
1 (20-ounce) can of crushed pineapple (drained)
1/4 teaspoon ground cinnamon (dusted on top of pie, and slightly swirled)
Combine the dry ingredients in a bowl, then add chunks of the chilled butter.Using a pastry blender or two forks, chop the butter until it resembles little pebbles. At this point, add the eggs, and stir with a spoon until the dough begins to form. Using your hands and working the dough as little as you can, form a ball, wrap in plastic, and chill for about 20 minutes before rolling out. You may keep the dough in the refrigerator for up to 2 days before continuing.
This one is courtesy of
The Man...we have had more than a few conversations about food in general, desserts in particular. He's a damned fine cook, in his own right, both for basic meals and more adventurous recipes. This is a dinner pie, but since it
is pie, I decided to include it here.
(Thanks, Baby...I owe you that dessert....)
Best Shepherd's Pie Recipe
Ingredients
•2-1/2 pounds potatoes, peeled and cooked
•1 to 1-1/2 cups (8 to 12 ounces) sour cream
•Salt and pepper to taste
•2 pounds ground beef
•1/2 cup chopped onion
•1 medium sweet red pepper, chopped
•1 teaspoon garlic salt
•1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
•1 can (16 ounces) whole kernel corn, drained
•1/2 cup milk
•2 tablespoons butter, melted
•Chopped fresh parsley, optional
Directions
•In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk.
• Spread meat mixture into a 13-in. x 9-in. baking dish. Top with mashed potatoes; drizzle with butter.
• Bake, uncovered, at 350° for 30-35 minutes or until heated through. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired. Yield: 8-10 servings.
This is my recipe for pie crusts. I use
half butter and half lard or Crisco for a lovely flaky crust. The other trick is, take your time when blending the shortening and flour. pick up the flour in your fingers and just let it sort of...fall into the shortening...it'll take a few minutes, but the warmth of your fingers will help soften the shortening, making it easier to let it blend into pea sized (and smaller) bits. Once it's all blendy,
then you can add the water and form the dough ball. Be sure to let it rest in the fridge for the hour it needs. Trust me.
Just trust me. This is one of the times it's really OK to play with your food...as long as your hands are clean!
Marti's Playful Pie Crust
Original recipe makes 2 pie crusts
4 cups all-purpose flour
2 cups shortening (half butter/half lard or vegetable shortening)
5 tablespoons cold water (more or less; I use ice water)
Directions
Cut the shortening into cubes, and toss into flour. Take your hands and crumble it up into a fine, pebbly, grainy sort of dough.
Add water, enough to make a soft dough.
Form into a ball, and chill for about an hour.
When chilled, knead it a couple of times on a lightly floured surface. Roll it out, and proceed to fill with your choice of pie fillings.
Be snarky, be playful, be original, be sinful... be fruitful and multi-pie.
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Kitchen Table Kibitzing is a community series for those who wish to share part of the evening around a virtual kitchen table with kossacks who are caring and supportive of one another. So bring your stories, jokes, photos, funny pics, music, and interesting videos, as well as links—including quotations—to diaries, news stories, and books that you think this community would appreciate. Readers may notice that most who post diaries and comments in this series already know one another to some degree, but newcomers should not feel excluded. We welcome guests at our kitchen table, and hope to make some new friends as well.
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